3 Sample Work Plan Essays for Chefs

The head chef, abbreviated in English (CHEF), is the leader of the management department of the hotel kitchen. He mainly carries out daily management of woks and high-standard control of all dishes in the kitchen. It is required to have woks in the large catering industry. Or supervisor work experience, and should also have kitchen management abilities and skills. This article is a sample chef's work plan that I compiled for everyone, for reference only.

Sample article of chef work plan:

Looking back on this month, under the guidance of leaders and with the support of colleagues, as a chef, I have always Adhere to leading by example, high standards and strict requirements, unite and lead many employees, and provide customers with exquisite dishes and high-quality services; in order to realize the company's economic interests and social benefits, they work diligently and conscientiously. The specific work over the past month is now summarized as follows:

1. Operational aspects: Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: According to the consumer psychology of customers, we launch some green foods and nutritious foods

2. Management: People-oriented, I strengthen GT based on the actual situation of employees; quality education, and conduct targeted training for employees every day Culinary skills training, and often inspire them to regard work as their own career. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with kitchen rules and regulations; some employees have even begun to think of new dishes on their own. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality: The quality of dishes is the core competitiveness for our survival and development. As a chef, I strictly control quality. We have prepared an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also carefully listen to the opinions of the front office staff and guest feedback, and summarize each dish. If there are problems with the daily production, we will promptly improve the deficiencies in daily meetings; we also often update the recipes, use our brains, think of ways, and change things to ensure that returning customers can taste new flavors every time.

IV. Hygiene: Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Regular temperature and humidity measurements are also carried out in cabinets, freezers and other raw material storage locations. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost: While ensuring the quality of the dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Each employee knows the unit price of the raw materials they use and estimates the value of the raw materials used daily. This implements cost control to every employee, so that all kitchen employees are concerned about costs, thereby maximizing benefits.

To sum up, through the joint efforts of the team, I have made certain progress in kitchen operation and management; I have made great achievements in dish innovation, dish quality, cost control, and improvement of employee quality. Pretty high progress. Of course, we still have shortcomings, but in the face of force majeure, we need to develop more affordable and high-quality delicacies to attract customers and increase sales revenue to the greatest extent, so as to achieve the good effect of turning crises into opportunities. From this point of view, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

On this basis, I will continue to strengthen business management, quality and hygiene monitoring and cost control. At the same time, I will improve my work ideas, inspect new dishes, and speed up the innovation of dishes, so as to seek for the next month. Create better economic and social benefits.

The competition among surrounding restaurants and restaurants has become more intense. However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize opportunities, meet challenges, and move towards a gt; Hot July!

Chef’s work plan sample article 2:

With the joy of Christmas and the arrival of New Year’s Day, the bell of ** is about to ring. First of all, I wish you all good health and success in your work. Looking back on **, with the careful guidance of the company's leaders and the support of all employees in our store, I was promoted from a grassroots to the 11th branch flavor restaurant. Here, I would like to take this opportunity to thank Mr. Chang, Mr. Chen and all the leaders of the company for their trust in me. Now I will summarize the work of the year as follows:

1. Business status

The Eleven Flavor Restaurant will have a trial opening on September 1st and will officially open on the 3rd.

2. Operational aspect

One stall in our flavor restaurant is an independent operation window for Korean food, and two are performance windows (rice noodles and iron plates). The turnover is stable, the cost is reasonable, and the effect is very good. There is also a beverage window, which costs more than 75%, as an auxiliary. Under the leadership of Manager Ge, other stalls were adjusted in late September and early October: the turnover of stall 1 was low, and I assisted in changing it to small frying, selling now and selling, which has achieved good results. Shift from 1st gear to 4th gear. A new chef was transferred to the first gear, and his ability immediately improved. The turnover has increased by 200-300 yuan. Afterwards, the chefs from Level 1 were transferred to Level 5, and the chefs from Level 5 were transferred to Level 1. The turnover increased from 1100-1200 yuan in early September to 1500-2000 yuan. After the 4-level adjustment, the turnover increased from 1,600 yuan to about 2,000 yuan.

In order to solve the problem of insufficient side dishes employees, the sixth grade employees were moved to the cutting and serving room to focus on the side dishes. In order to support the development of the Tangshan store, our store transferred 9 chefs to the Tangshan store on the premise of reasonable division of labor among existing employees. I assisted in the production of the 9th batch, and the turnover was basically stable.

Hourly workers replaced ordinary jobs, and capable chefs were transferred to process new products. A bakery window was also set up, where the chefs led the waiters to make, and gradually launched a series of new products such as sandwiches and egg tarts. Maximize the development of technical strength and maximize the utilization of personnel.

After the adjustment, the subjective initiative of employees was fully mobilized, their enthusiasm and creativity were improved, 8 varieties of dishes were added in our store, the sales level of employees was improved, and the competitive awareness of employees was increased, which played an important role. Good results.

3. Quality

As the head chef, I strictly control the products produced at each stall according to the standards. During this period, I carefully listened to opinions and suggestions from all aspects, summarized the problems that occurred every month, and made timely improvements to ensure the quality of meals for dining teachers and students.

IV. Health and safety aspects

Sample article three of the chef’s work plan:

At present, the hotel is implementing plan management and requires each department to submit a plan at the end of each month. The department work plan for next month will be submitted, and a report on the implementation of the plan will be submitted first next month. Since the implementation of this measure, good results have been achieved, and the attitude and enthusiasm of each department's management work have been mobilized. However, there are still cases where plans are submitted irregularly and on time. The main reason is that the concept of planning is not clear? The characteristics of planning? The requirements for planning? What are the types of plans and the requirements for writing plans. As a hotel manager at any level, being able to write a work plan is a basic requirement.

1. The concept of planning

Planning is the first step in the hotel work process. Planning refers to the process of arranging and arranging the work to be performed within a specific period of time. Everything will be successful if it is foreseen, and it will be ruined if it is not prepared.

No matter how big or small the matter is, there should be a prior arrangement. If it is expected that something will suddenly change, there should also be a prior analysis and judgment and emergency preparation. Of course, big things have big plans, and such plans often need to be written; some small things may not be reflected in written form, and it may be enough to exist in the minds of hotel managers. But in any case, planning is an essential step in the hotel work process.

Hotel planning means that hotel managers plan in advance what to do, how to do it and who to do it. Specifically, hotel plans should consider 3 important issues. First, what do we want to do and for whom? Second, what goals do we want to achieve? Third, how do we manage the organization's activities to achieve the established goals? The answers to these questions will determine the direction of all future activities of the hotel. Therefore, formulating various plans for the hotel is the first and most important job for hotel managers. The plan can arrange all other work comprehensively and reasonably. It should be said that there is no management without a plan.

The hotel plan has the following benefits:

The plan will force managers to think comprehensively and help managers choose more effective management plans. The plan also provides guidance and evaluation of the work of subordinates. status and hotel operating performance standards and basis.

In fact, failure to plan is to choose chaos, and failure to implement planned management is to implement crisis management.

2. Characteristics of plan formulation

Hotel plans are formulated and implemented by managers at all levels of the hotel. Therefore, we can analyze and grasp the types and characteristics of different hotel plans from the perspectives of different hotel management levels.

1. Upper-level managers

That is, the hotel group president and hotel general manager formulate comprehensive and long-term plans for hotel development. Since the external environment involved, including legal changes, social trends, government policies, economic development, international relations, and the quantity and characteristics of customer demand, is difficult to predict, such strategic plans are uncertain and require constant adjustment. .

2. Middle managers

That is, department managers should formulate business action plans for their departments under the guidance of the overall hotel goals and policies provided by upper-level managers. The plans at the middle level are mainly related to internal affairs, so the uncertainty of the plan is greatly reduced. Such plans are also long-term and creative in nature. Middle managers should develop a work plan for their department for at least one month.

3. Low-level managers

That is, the supervisor has to make plans. Their planning horizons are shorter and their content is more specialized and concrete. The plan at this level is often an operation plan based on established customer sources or tasks, which includes employee working time arrangements, employee division of labor and work requirements, etc. Lower-level managers plan for at least a week.

3. Requirements for plan formulation

A good hotel plan should include six aspects: goals, measures, implementation time, person in charge, budget, and evaluation control.

To formulate a hotel plan, you also need to pay attention to the following aspects:

First, the plan must be written down. This will make people think more carefully when making plans, and can also always remind managers to work hard to achieve it. It is easy to communicate among all personnel and can be used as a standard for work inspection.

Second, the plan must be understood and accepted. Let everyone know, because the plan is everyone's action goal and plan.

Third, the planned goals must be feasible, so as to be motivating; they must also be challenging, and can only be achieved through continuous efforts. Only in this way will it be of guiding significance.

Fourth, the implementation period must be specified, otherwise, there will be no sense of urgency and responsibility. In addition, the time specified for achievement of the goal must be consistent with the employee's working hours and the time when he or she is interested in the goal.

IV. Types of hotel work plans

Hotel work plans are formulated based on the tasks and goals assigned by superiors, and are specific arrangements for various decisions made by superiors. .

In terms of the timing of the plan, there are long-term plans and short-term plans.

As far as managers' work plans are concerned, they are generally short-term plans.

In terms of plan content, there are plans to complete economic indicators, develop marketing activity plans, business work plans and management work plans. As a plan that managers often make, it is generally a plan for business work and management work. From the performance characteristics of the plan, it is either a comprehensive work plan that is often reflected in a completion target plan, or a special work plan.

Once the target plan is completed

It is divided into a target plan for completing the task and a target plan for the work level that should be achieved at a certain stage. A plan to accomplish a goal can generally be viewed as a comprehensive work plan.

For example, superiors require that the Chinese restaurant’s monthly turnover should reach 800,000 yuan. As a Chinese restaurant manager, you should make plans to complete the monthly turnover target. This may involve the arrangement of various resources, how to carry out marketing activities, how to improve the quality of work to facilitate promotion, how to mobilize the enthusiasm of employees and other measures, and even May propose matters that need to be resolved by superiors and work content that needs to be coordinated by other departments.

For another example, in order to enable each of his employees to reach a higher skill level within half a year, a guest room department manager formulated a technical level compliance plan, in which he made plans based on the actual situation of each employee. Specific arrangements for project training and practice, arrangements for pairs to help and learn from each other, and time arrangements for segmented assessments and overall evaluation, etc.

Second Special Work Plan

For example, a certain department formulates a work plan to receive a certain large group in the middle of a certain month, the marketing department formulates a work plan to receive a certain V.I.P. guest, and a certain restaurant formulates a certain work plan for a certain V.I.P. There are plans to hold a large-scale singing and dancing dinner at the conference, etc. These plans generally reflect manpower arrangements, material resources, financial budgets, time determination, information flow, etc. They may also reflect work procedures, collaboration requirements and other items, and may also make specific requirements for the work results to be achieved.

For another example, in order to further improve the English proficiency of its employees, the front office department formulated a special English training plan for employees for a certain period, the engineering department formulated a comprehensive maintenance plan for the air-conditioning and refrigeration system, and the marketing department formulated Plans to develop new sales networks and visit new and old customers are also special work plans.

5. Plan Writing Requirements

As mentioned before, managers must solve a certain problem and complete a certain task assigned by their superiors

There is a plan for this step. For more important and complex tasks, there should be a plan in written form so that the executors have rules to follow and it is also convenient for relevant personnel to check and implement. The structure of a written plan is generally: A title, which is the name of the plan. The title is required to be accurate and the theme clear.

The second preface, which is the reason and guiding ideology for formulating this plan, requires being straight to the point and using concise language.

Three main texts, this is the main part of the plan. Including:

Planned goals, work requirements, work priorities, measures, methods, steps, time arrangements, manpower arrangements, etc. This part focuses on:

What to do (What);

Where to do it (Where);

When to do it and when to complete it (When);

Who will do it (Who);

How to do it and what standards the results should reach (How).

This part is required to be written clearly and specifically, and the quantifiable indicators should be as quantified as possible; the lines should be clear and the expressions should be clear; for time arrangement, manpower arrangement, information transmission work, methods, action steps, work progress, and result standards etc., be as detailed as possible without being vague; if tables are available, they should be used as much as possible.

In short, the main content is required to be written carefully, thoughtfully, clearly and concretely, so as to facilitate the implementation of the plan.

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